This is so easy, economical, and way healthy than your store shelf variety because it is NOT processed or cooked. It’s just fermented so full of vitamins, minerals, enzymes and probiotics!
Makes 1 to 1 1/2 quarts
- 1 medium head green cabbage washed
- 1 1/2 tablespoons sea salt
- 1 tablespoons caraway seeds (optional, for flavor)
- 2 quart wide-mouth canning jar or equivalent
- Smaller jar that fits inside the larger canning jar
- Clean stones, marbles, or other weights for weighing the smaller jar
- Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage but keep one good leaf.
- Use food processor or Spiralizer to cut into thin ribbons. OR cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
- Place the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not
seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. It will take 5 – 10 minutes. If you’d like to flavor your sauerkraut with caraway seeds, mix them in now.
- Pack the cabbage into the jar. Periodically, press down the cabbage in the jar with your fist. Pour
any liquid released by the cabbage while you were massaging it in the bowl into the jar.
- Fold up the larger outer leave you saved and place it over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
- Place the smaller jar into the mouth of the jar on top of the folded leaf. If needed weigh it down with clean stones or marbles. This will help keep the cabbage submerged beneath its liquid.
- Cover the mouth of the mason jar with the screw on lid.
- Over the next 24 hours, press down on the cabbage every once in a while with the smaller jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
- If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of
salt in 1 cup of water and add enough to submerge the cabbage.
- Ferment the cabbage for 3 to 10 days. As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
- Smaller batches of sauerkraut will ferment more quickly than larger batches. Start tasting it after 3
days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate.
- You can allow the sauerkraut to continue fermenting for 10 days or even longer. There’s no rule for when the sauerkraut is “done” — go by how it tastes to you.
- While it’s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged.
- This sauerkraut is a fermented product so it will keep for at least two months and often longer as long as it is kept refrigerated. Change up the flavor by adding 2 drops of doTERRA CPTG Essential Oil. I like using Rosemary, Thyme, Cardamon, you get the idea!
We eat our sauerkraut as a side veggie and in sandwiches, wraps, hamburgers, hot dogs of course or just for a snack!
How do you like yours?